June 17th, 2014

Community Salad

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Anatomy of a Salad

The arugula and slices from a lone lemon cucumber? I grew those in my garden patch. The impossibly thin green beans were a gift from neighbor Ray. I purchased the onions and baby new potatoes from Barnes’ stand at the downtown farmer’s market. The ruffled purple basil, flat leaf parsley and garlic scapes all came from our friends at the Fresh Harvest Co-op. I picked up the grape tomatoes and a sweet bell pepper at the grocery store, blocks from my home.

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Leaves and stalks, pods and seeds, tubers and fruits: All seemingly disparate parts assemble into a lively composition on this plate.

All the sets of hands that played a part in bringing them: A friend and neighbor, farmers whom I’ve met, farmers whom I’d like to meet, growers in a state not too far away, pickers and truckers and sorters and sellers,

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even my own hands.

This salad, which will make a fine dinner, also tells a story about community.

All the connections surrounding this one plate.

All the connections we make at the table.

I am mindful of this, especially at this moment, poised as I am, to launch this cookbook into this world.

Today, June 17, 2014, is the day.

It’s been a long road, from pitch to proposal, contract to manuscript delivery, edits, edits, styling and photography, layout, and more edits. Whew. Here comes the Third Thursday Community Potluck Cookbook.

Third Thursday Community Potluck Cookbook cover

I couldn’t have done it without my community.

Here’s to Gigi Gaskins, my potluck conspirator and co-host, and all the potluckers who contributed their delectable recipes.

Here’s to my editor, Heather Skelton, who caught the vision for this book, its look and structure. She understood our story, a fluid group of people who meet on the third Thursday of each month, and bring their best efforts, with no assigned dishes, no RSVP.

Together, our recipes and stories travel the arc of the seasons.

Together we celebrate the bounty of the moment.

Here’s to Mark and Teresa and Julie. Mark Boughton‘s extraordinary photography, Teresa Blackburn’s deft styling and Julie Allen’s cover design brought Third Thursday to life.

And, to you all, my dear friends and readers, a community that reaches far and wide.

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This is the sort of salad that lends itself well to community. Take what you like, and crown it with a nice dollop of lush green garlic scape aioli.

COMMUNITY SALAD
1 pound young green beans, ends trimmed
2-3 tablespoons olive oil, divided
1 pound baby new potatoes
salt
black pepper
1-2 tablespoons chopped fresh rosemary
1 sweet onion, sliced
1 sweet bell pepper, cut into strips
2 tablespoons olive oil
1 pint cherry tomatoes
1 lemon cucumber, sliced
1/4 pound arugula
basil leaves

Blanche the green beans: Fill a skillet with water and place over medium high heat. When boiling, plunge the green beans in to cook for 2- 3 minutes (longer, if they are thicker–you want them tender-crisp) Place the cooked beans into a bowl of ice water to set the color and cease the cooking. Drain well.

Pan-roast the new potatoes: Place a skillet on medium heat and add 2 tablespoons olive oil. Add the potatoes. Sprinkle with salt, black pepper, and rosemary. Cover and cook for 15-18 minutes, shaking the skillet periodically, until the potatoes are browned and tender when pierced with a knife.

Caramelize the onions and red pepper strips: Place olive oil in the skillet set on medium heat. Saute the onions until browned.
Remove the onions and add the red pepper strips. Saute until tender-crisp with browned edges.

Assemble the Community Salad
Place the salad elements in sections on a large serving platter. Serves 4 generously.

Serve with Garlic Scape Aioli (recipe below)

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GARLIC SCAPE AIOLI
2 or 3 loops of scapes, chopped
1 egg yolk
juice of one lemon
1 teaspoon Dijon mustard
3/4 cup olive oil
pinch salt

Place the scapes, egg yolk, lemon juice, and mustard into the bowl of a food processor fitted with the steel blade. Pulse, then process, slowly pouring in the olive oil. The mixture will thicken and emulsify, resembling a spring green mayonnaise. Taste for salt and add a pinch as needed.

Place into a small serving bowl. Cover and refrigerate. Keeps 3-4 days.
Makes 1 generous cup.

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Posted in Appetizers/Hors D'oeuvres, Gluten Free, Recipes, Salads, Sauces, Vegetables | 17 Comments »